A different way to do pasta.
from Cucina Italiana “Pasta Issue” 2012
fresh pasta (trofie):
- 1 3/4 C “00” flour or AP
- 1/3 C chestnut flour or whole-wheat flour
- 1/4 t fine sea salt (2 pinches)
- 1/2 C tepid water
- bowl
- plastic wrap
- medium pot
sauce
- 3/4 # green beans, trimmed
- 1 1/2 C packed basil leaves (divide into 1C and 1/2 C)
- 3 T unsalted butter
- 1 C + 1 T (250 mL) heavy cream
- 1 # fresh pasta (trofie)
- 1/4 # smoked scamorza or smoked mozzarella
- 1/2 t salt
- grater
- small pot
- hand blender and small bowl
pasta:
- sift dry ingredients together into a large, low bowl. Do not press flours together, but pour into measuring cup and level off, to avoid over-packing. Reserve about 1/2 C into a separate bowl (2 handfuls?)
- Make a 1/2 C well in the middle of the dries and pour in water
- slowly incorporate flour into the water by stirring. Once it has absorbed as much as it can, start folding the dough over with the fork and giving the bowl a quarter turn each time until it is ready to be kneaded
- knead 5 min if you are going to use machine to roll it out (unnecessary in this recipe, but for others), 8-10 min if rolling by hand. You should be able to push your thumb in and not get stuff on you.
- Rest 30 min tightly covered in plastic wrap to allow the glutens to form. (This could be improved. Some of the dough stuck to the plastic wrap afterward.)
- roll in special way (see magazine). Break off a small piece and roll in hand until 1/3″ thick. Then chop off a 1/4″ piece and then roll that in your hand, and turn your hand on the downstroke to create a twist. This is a hard manuver, so just try a ton.
- Place on tray dusted with AP or “00” flour.
sauce
- salt water for beans and pasta and start warming to boil
- grate cheese
- trim green beans
- cook green beans in pot of salted water, saving water
- slice beans on diagonal and place into separate bowl
- melt butter in another pan, then add 1C basil over medium heat. cook 1-2 min until fragrant
- add cream, simmer 2 min
- add 1/2 C basil and 1/2 t salt
- cook 2 min more
- blend
- add pasta to water and cook
- drain pasta
- place pasta back into bowl and add cream and cheese and beans